I have an old candy recipe which calls for parawax. It seems this isn't really something we should be eating. One article I found recommended using chocolate with added cocoa butter marketed especially for dipping candies. Are you able to recommend a "recipe" for dipping chocolate that either uses the "right" kind of chocolate or a combination of ingredients for a dipping chocolate that will mimic the way the wax solidifies the chocolate so it remains firm at room temp and still has that nice shiny look to the finish?

robyn
- from Sacramento, CA

I would recommend using Candy Melts for dipping because they don't require tempering, and if you dip and put them in the refrigerator to set up, they harden with a beautiful shine.